I Scream, You Scream...

I believe I promised ice cream.

It's still summer, in case you hadn't noticed, so there's still plenty of time to make some ice cream.  In fact, it's one of my new obsessions.  As I mentioned in the last post, I just bought an ice cream recipe book, and then this past weekend on The Splendid Table, there was an interview with a woman who just came out with another ice cream book.  It's fate.

Beautiful, creamy, cold fate.

Perfectly Smooth Raspberry Ice Cream
adapted, but only in the finishing stages, from The Unofficial Harry Potter Cookbook- I promise, I'll have recipes from other books, eventually...
(Makes about 4 cups)

"While Harry is having a very unpleasant conversation with a pale blonde boy at Madam Malkin's (he reminds Harry of a skinny version of Dudley), Hagrid comes to the window and holds up this treat to show Harry.  When Harry's done being measured, he's relieved to escape the shop and enjoy a delicious ice cream cone (see Harry Potter and the Sorcerer's Stone, Chapter 5)."

12 oz fresh raspberries (you can use frozen, but thaw first!)
3/4 c. sugar, divided
1 c. heavy cream
2 c. whole milk
4 large egg yolks.

Process raspberries with 1/4 c. of the sugar in a blender or food processor until smooth.  Place a sieve over a bowl.  Pour the raspberry mixture into the sieve and push it through with a rubber spatula, squeezing out as much juice as possible.  (This is both fun and frustrating, as the seeds rather get in the way).  Discard the leftover solids.

This is what it should look like, post-sieve.

Combine the heavy cream, milk, and the rest of the sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling.  It is important not to let this boil!

Have the egg yolks in a medium sized bowl.  Temper them (heat without cooking) by slowly pouring 1 c. of the hot milk mixture into the bowl while whisking constantly.  You want to keep the eggs moving and not get too hot or begin to cook.  Then you'll have cooked egg in your ice cream, and no one wants that.

Pour the egg mixture into the pot while whisking constantly.  Keep whisking over medium-high heat until it has thickened but before it begins to boil.  Pour the mixture through a sieve and into an airtight container.

Whisk in the raspberry mixture.  Lay a piece of cling wrap over the surface to prevent a skin from forming.  Cool to room temperature.

At this point, if you have an ice cream machine, chill the mixture in the fridge for at least 6 hours, re-whisk to mix in any settled raspberry mixture, and freeze in your ice cream maker according to the directions.  Transfer back to the airtight container, and freeze until firm.  Then enjoy!

However, if you are like me and do not own an ice cream maker, don't fear.  You too can enjoy homemade ice cream!  Just stick your cooled ice cream mixture in the freezer and start checking it every hour or so.  Once it begins to freeze on the side, whisk it vigorously, and put it back in the freezer.  Continue doing this until completely frozen.  Then enjoy!

P.S. It goes excellently with some chocolate cake.

Just saying.

Hot Chocolate, anyone?

It's hot out.  Really, really hot.  So hot that pole class last night was cancelled by unanimous vote because the studio was ridiculously hot.  The heat index has been over 100 degrees for the past week, I'm carrying on a love affair with each and every fan, and the puppies practically need a half-hour lie-down every time they go outside.

Oh, yes.  Puppies.  We are now foster parents to Madrid.  We picked her out on Tuesday from Stray Rescue so that they can continue to take in more stray dogs.  She's a complete sweetheart (though a little odd, just like Tolstoy).  We're working on finding a good home for her, so you should certainly consider adopting!  Or fostering.  They have so many dogs that need homes, both temporary and forever.

That would be Tolstoy, panting at her.

So sweet!

But, back to the fact that it is July in St. Louis.  So why, oh why, would I even think about making hot chocolate?

 Well, 1) because Alec specifically requested it.  And 2) because it's really, really delicious.  In fact, you should probably go make some.  And then lay in front of a fan.  It'll be worth it.

Hot Chocolate

from The Unofficial Harry Potter Cookbook

(claims to serve 4, but we happen to really like hot chocolate...)

"After Harry's been spirited away in Mr. Weasley's Ford Anglia to the Burrow, he enjoys the rest of summer vacation with Ron.  On the last night before the start of term, he digs into a fabulous dinner prepared by fabulous cook Mrs. Weasley, finishing off with dessert and hot chocolate (see Harry Potter and the Chamber of Secrets, Chapter 5)."

Ingredients

1/2 c. water

1/4 c. granulated sugar

2 tbs unsweetened cocoa powder

2 tsp instant coffee

2 oz. chopped bittersweet chocolate

2 c. whole milk

1/2 tsp pure vanilla extract

Whipped cream, optional, for serving

Unsweetened cocoa powder, optional, for serving

Combine the water, sugar, cocoa powder, and coffee in a small saucepan and cook over medium-high, whisking continually, until hot and bubbling.  

Remove from heat and whisk in the chopped chocolate until the mixture is smooth.

Return to the heat and add milk, stirring until heated through.  Do not let boil.  You do not want to scald the milk, just to warm it.

Turn off the heat, stir in the vanilla.

Pour immediately into serving sizes of your choice (the bigger the better, in my opinion).  You can top with whipped cream and a sprinkling of cocoa powder, but I never get around to it...

Warm and Hearty Mulligatawny Soup and Irish Soda Bread

Here is it!  (Finally!) The first of my Harry Potter meals, which I have now been eating since... last weekend?

But I've been a busy Bonnie.  Between work and play and cooking, there's hardly any time for blogging.  But now I'm drying off from this morning's SlutWalk and I can't do any cooking, as my oven is apparently on strike, so... here I sit, Unofficial Harry Potter Cookbook open in front of me, ready to share.

And so, up first?  A delicious soup!

I very much enjoyed this soup.  The chicken was perfectly tender, the broth was delicious, and just... yes.  I would make it again (and remember to add the rice in.)

Warm and Hearty Mulligatawny Soup
from the Unofficial Harry Potter Cookbook
(Serves 6)

"The last day of Aunt Marge's visit, Aunt Petunia serves soup, which Harry manages to get through uneventfully before finally losing it and blowing up Aunt Marge (see Harry Potter and the Prisoner of Azkaban, Chapter 2)."

Ingredients
2 tbs vegetable oil
4 bone-in, skin-on chicken thighs, rinsed and patted dry
1 onion, finely chopped
2 carrots, sliced
2 celery ribs, finely chopped (I sliced mine, as I prefer to be able to see my veggies)
6 c. water
1 tart apple (I used a Granny Smith), peeled, cored, and diced
1 tbs curry
1 tbs salt
1/2 tsp freshly ground black pepper
2 c. cooked long grain white rice (I... well, forgot this.  Whoops)
Shredded sweetened coconut, optional, for serving

Heat the oil in a large soup pot.  On high heat, sear the chicken on both sides until golden and crispy (approx 4 minutes).  Remove the chicken and set aside.

Reserve about 2 tbs fat.  Add onions, carrots, and celery, stirring over medium until the onions have softened (approx 4 minutes).  Add the water, apple, and spices.

Add the chicken back in.  Bring everything to a boil, then reduce the heat and simmer for 40 minutes, until the chicken is deliciously tender.  Take the chicken back out of the soup, get rid of the skin and the bones, and cut the chicken up in to bite-sized pieces.  Return it to the pot.  Let it simmer until heated through.

At this point, you can use a wide spoon to skim the fat off the surface.  Then stir in the rice, unless you're me. Then you can forget the rice completely, and eat the soup without it.  If you want, sprinkle a small handful of coconut over each serving.

And, of course, nothing goes better than soup than some bread.  I tried out the Irish Soda Bread from the book, and, honestly... it wasn't my favorite.  I have another recipe that I've made several times that is just absolutely wonderful, and this just didn't quite compare.  It looks yummy, though!

Irish Soda Bread
adapted slightly from the Unofficial Harry Potter Cookbook
(Makes 1 loaf)

"Mrs. Weasley always seems prepared when it comes to food.  Harry can burst in on her in the middle of the night and she'll still be able to serve him a nice meal.  Fresh bread is part of it when Dumbledore brings Harry to the Burrow after taking him to Professor Slughorn's (see Harry Potter and the Half-Blood Prince, Chapter 5)."

Ingredients
4 c. all-purpose flour, plus extra for dusting
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 tsp salt
3 tbs sugar
1/2 stick (4 tbs) butter
1 large egg, beaten (or two eggs, separated, if you follow my lead as described below)
1 1/2 c. buttermilk *

*A tip on buttermilk: Don't have it?  No problem.  For every cup of buttermilk needed, you can substitute 3/4 cup milk and 1 tbs vinegar or lemon juice (I always use vinegar).  Leave out on the counter 15 minutes until curdled, or stick it in the microwave for about 20 seconds.

Preheat the oven to 425 F and grease and flour a 9 inch round baking dish.

Whisk together flour, baking soda, cream of tartar, salt, and sugar.  Rub in the butter with your fingers until it is completely mixed in.  Stir in the egg and buttermilk with a wooden spoon until a dough begins to form.  

Turn onto a floured surface and knead briefly to bring it all together.  Form the dough into a round and dust with a bit of flour.  Place the dough in the prepared pan and use a sharp knife to score an "x" in the top.

This is not in the recipe, but I then beat another egg and brushed it over the bread to add more color and crispiness.

Bake for 15 minutes, then reduce the heat to 350 F and bake another 40 minutes until the bottom of the bread is a dark golden brown.

Cool completely on a wire rack.  Unless you're me.  Then you'll wait 5 minutes, break off a piece, and start eating.  Patience with food has never been my strong suit.

Introducing Project: Harry Potter

I'm a girl who loves a theme.  This probably explains why I love dressing in vintage 40s style.  But really?  I love themes for everything.  Nearly all my birthday parties (and by all, I mean dating back from the very first) have had a theme.  Recent themes have included a Big Lebowski bowling party where I made cookies that looked like this:

Last year, I had a 40s-themed birthday swing dance party at Casa Loma Ballroom.  All my friends went shopping for vintage clothes and showed up for a night of live music, dancing, and drinks!

Photo courtesy of Matthew Prather Photography

Also, some of my favorite burlesque shows of late have been the delightfully-themed Randy Dandies shows, which tend to make the nerdy incredibly sexy.  From superheroes to adult spin-offs of Choose Your Own Adventure and Where in the World is Carmen Sandiego, the Randy Dandies are constantly creative and hilariously sexy.

I also (surprise?) love themes in the kitchen.  Which brings me to this week's project:

Harry Potter.

This is where I descend in to nerd-dom.  While I may not have started reading the books from the very first release, I caught on quick.  I've laughed, I've cried (and cried.  And cried.), I've gone to midnight releases, I've dressed in costume, I've written fanfic (Yes, yes, yes.  Fanfic.), and I've clung steadfastly to my belief that Snape wasn't evil, just a delightful bastard.

And now the last movie is about to be released, and I can't believe how long this has been going on.  (The last book came out the summer we got married, four years ago.  We both went to the release and stayed up til 3 at my parents' house reading.  I continued to read through the night, and we finished together the next day.  And then took a very long nap.)  I admit it, I get a little choked up when I look back at pictures from the first movie and see how tiny they all were.

So, to commemorate this nerdy event in my life, I hereby state my intention to spend this week cooking and baking as many of the delicious recipes in the Unofficial Harry Potter Cookbook as possible.  (And maybe some butterbeer, which is not in the cookbook.)

This book?  It's amazing.  I haven't made a single bad thing from it.  (Plus, it shares my new obsession with making my own ice cream.)

So, be on the lookout!  Because I've already begun!